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DINNER
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A N T I P A S T I

 

Marinated Fresh Sardines with Caramelized Fennel and Lobster Oil  13

Grilled Octopus with “Borlotti Marinati” and Spicy Limoncello Vinaigrette  19

Steamed Cockles with Red Chilies and Basil  16

Mussels “alla Tarantina”  16

“Carciofi alla Romana”  16

Asparagus “Milanese” with Duck Egg and Parmigiano  16

Roasted Beet Tartare with Chianti Vinegar and Ricotta Salata  15

Baby Wild Arugula with Parmigiano and Aceto Manodori  17

Warm Tripe “alla Parmigiana”  14

Warm Lamb’s Tongue Vinaigrette with Brown Beech Mushrooms and a 3-Minute Egg  17

Pig Foot “Milanese” with Rice Beans and Arugula  16

Testa with Pickled Pearls and Thyme Vinaigrette  11

Prosciutto San Daniele “Riserva” with Black Pepper “Fett’unta”  15

Armandino’s Salumi – Culatello and Hot Sopressata  17

Babbo Salami with Baby Fennel  18

 

 

P R I M I

 

Goat Cheese Tortelloni with Dried Orange and Wild Fennel Pollen  21

Spaghettini with Spicy Budding Chives and a One Pound Lobster  29

Maccheroni alla Chitarra with Oven Dried Tomatoes, Red Chilies and Bottarga di Muggine  20

Bucatini all’Amatriciana with Guanciale, Hot Pepper and Pecorino  21

Garganelli with “Funghi Trifolati”  24

Sweet Potato “Lune” with Sage and Amaretti  22

Mint Love Letters with Spicy Lamb Sausage  21

Lamb “Testa” Ravioli with Lemon and Sage  19

Goose Liver Ravioli with Balsamic Vinegar and Brown Butter  25

Chianti Stained Pappardelle with Wild Boar Ragu  24

Pappardelle Bolognese  26

Gnocchi with Braised Oxtail  22

Fettuccine with House-Made Pancetta and Asparagus  24

Homemade Orecchiette with Sweet Sausage and Rapini  22

Beef Cheek Ravioli with Crushed Squab Liver and Black Truffles  25

Linguine with Clams, Pancetta and Hot Chilies  25

Black Spaghetti with Rock Shrimp, Spicy Salami Calabrese and Green Chilies  29 

 

 

 

S E C O N D I

 

Spicy Two Minute Calamari Sicilian Lifeguard Style  28

Whole Grilled Branzino with Spring Radishes, Olives and Lemon Oregano Jam  37

Wild Black Bass with Morels, Cockles and Yellow Pepper Brodetto  34

Barbecued Squab with Roasted Beet “Farotto” and Porcini Mustard  34

Grilled Quail with “Scorzonera alla Romana” and Saba  29

Duck with Ramps, Spring Scafata and Tango Mandarin Citronette  32

Rabbit with Sweet Peas, House-Made Pancetta and Carrot Vinaigrette  32

Grilled Lamb Chops “Scottadita” with Broccoli Rabe Pesto, Grilled Onions and Lemon Yogurt  38

Fennel Dusted Sweetbreads with Sweet and Sour Onions, Duck Bacon and Membrillo Vinaigrette  29

Grilled Pork Chop with Cherry Peppers, Cipolline and Aceto Manodori  33

Charred Beef Tongue with Asparagus and Chianti Mustard  29

“Brasato al Barolo” Braised Beef with Porcini Mushrooms  30

Barbecued Skirt Steak with Asparagus “alla Piastra” and Salsa Verde  32

Grilled Ribeye for Two with Charred Ramps and Aceto Manodori  120

 

C O N T O R N I

 

Roasted Beet “Farrotto”  11    

Rapini with Roasted Garlic  11    

Roasted Potatoes with Rosemary  11  

Babbo Greens with Roasted Shallots  11       

Sweet Peas with Pancetta  11

 

S P E C I A L S

 

Mozzarella di Bufala with Ramps and Capezzana Oil  19

Primavera ed Alici – Spring Vegetable Salad with Bagna Cauda and Boquerones  17

 

Bavette with Ramps, Breadcrumbs and Pecorino  23

Asparagus Ravioli with Ricotta and Spring Onion Butter  24

Stinging Nettle Tonnarelli with Morels, Fava and Asiago  29

 

Sea Scallops with Favetta and Rhubarb Vinaigrette  34

Grilled Guinea Hen with Fregula Verde and Black Truffle Vinaigrette  29